Tenuta di Valgiano is 15 km North-East of Lucca, on a south facing basin-shaped terrace, at an altitude ranging from 190 to 290 Mt above sea level. In a preglacial era the current vineyard was a riverbed, now 30/50 metres lower than the vines. In its path it left this splendid terrace of pebbles of “arenaria” (acidic sandstone) over clayey calcareous marl of “alberese” rocks where vines and olives flourish. Upriver a chestnut and fir forest ascends to 1000 Mt on the sandstone  mount of “Pizzorne” . The deep, friable and permeable surface sandy soil encourages good root development and determines the mineral sparkles and elegance, which characterise the taste of our wines. The thick impermeable clay subsoil acts  as water storage for dry summers, while surplus water drains downstream and builds the shoulders and longevity of our wines.The climate of Lucca, typically Mediterranean, mild and sunny, also captures the influence of the Apennine.  For this reason farmers of the Lucca region have planted in the course of the last century, other varieties of grapes such as Montepulciano, Barbera, Merlot, Tazzelenghe and Syrah, to go along with the traditional cépages of Sangiovese Canaiolo and Ciliegiolo.

In difficult cold vintages the early ripening varieties assure warmth, while in hot vintages late varietals hold the acid backbone.

Although this sandy soil reaches high summer temperatures, favouring maturation, nighttime temperatures are cool, coming from the mountains behind, promoting intensity of fruit flavour.

The total vineyard area is 16 hectares, with an average age around 40 years old. There are 5600 vines per hectare for the old as well as for the new vineyards.  These are perfect conditions to exploit the full potential of such a unique “terroir”.We follow Biodynamic practises from 2001, to respect the soil structure and health and in 2008 we have been awarded Best Sustainable Viticulturist of the Year for the first time in Italy. Biodynamic has completely changed our approach to viticulture; making it easier and nicer and its effects on the drinkability of wine are fascinating.

We have studied the soil profile of every vineyard and implemented a system of different cultivation for every lot.  We aim to produce approximately 1,5 kg per vine. We respect and safeguard old vineyards producing excellent grapes, while we have replanted vineyards that did not reach our quality standards, and in doing so we followed the indications of soil and subsoil analysis, matching varieties and “terroir”; Merlot for clayey soil, Syrah for sandy pebbles and Sangiovese for the clayey “alberese” rocks. But all the materials for the new plantation come from old vineyards, our own massale selection.

In the cellar we make every effort to respect the character of the “terroir”, from the careful decision of picking dates to a very precise selection of bunches and berries on three sorting tables. Fermentation takes place in open wooden vat from 1000 to 3000 litres, very delicate plunging and no use of pump to extract the finest possible tannins. Great care is taken of the wines through all the vinification and maturation processes. Particular attention is given to the choice of barrels, using very delicate toasting for a delicate impact on the wines, no more than 5% new oak every year. 

Total production is around 65.000 bottles. Wines are generally bottled in spring and mature in bottle at least 6 months prior to being released.

Valgiano wines have been tasted and analysed in the past 30 years have shown great ageing potential with the development of tertiary aromas together with primary fruit and excellent freshness of flavours.Moreno Petrini is the owner, with Laura Avogadro di Collobiano who is responsible for marketing and commerce; their son Martino is studying Viticulture at Pisa University whilst already very active in the management and direction in the winery. Eva Volpi is our viticulture agronomist. A passionate and competent team with a commitment to making fine wines able to express in the purest way the “terroir” of Valgiano.